Raspberry Spelt Pie!

Well! In the past I have not been a pie maker! But now, I am hooked. Firstly, I wanted whole nutrient dense foods only, no white flour or sugar, and secondly I wanted easy… no hard work with the pastry cutter.

This pie is healthier than your usual toast for breakfast!!!! Of course it is a great dessert. Have your pie an hour or so after your meal to facilitate digestion. A treat for me with organic whipping cream, but you may like ice cream. You can find healthier ice creams on the market now, and even goat ice cream at some health food stores.

I grind organic whole spelt and freeze it for any baking that I do for those not sensitive to gluten. Spelt is a healthy ancient grain, with a great taste, but it does contain some gluten. If you do not have Celiac, just sensitivity, then spelt may work for you.

I used my mom’s frozen raspberries, with honey to taste and a dash of lemon juice. Sprinkle a bit of spelt flour on top of bottom crust before adding filling to thicken the juices.

Bake at 450 F. For 15 minutes and then 350 F. for thirty minutes or less.

Spelt Pastry

2 cups whole spelt flour
1/2 tsp. unrefined salt
3/4 cup cold unsalted butter, cubed, or coconut oil
2 tsp. cider vinegar
1 tbsp. honey
1/4 cup cold water

1. Place flour, salt and butter in food processor container and pulse mixture until you have a crumbly, coarse meal. Or use a pastry cutter. 2. Add vinegar, honey, and water.
3. Pulse until mixture begins to come together into a doughy ball. If too crumbly, add 1 tbsp. water at a time. Dough should not be overly sticky. 4. Remove dough and divide into 2 equal sized balls.
5. Roll between 2 sheets of parchment paper. Lightly flour if necessary. If too soft, refrigerate for 30 minutes before attempting to roll out. 6. Brush top of pie with a thin coating of beaten egg whisked with 2 tsp. of water to produce a golden colour and glossy finish.
7. Use a glass or ceramic pie pan for best results and place prepared pie on a large cookie sheet to collect any drips.

Notes: for a flakier crust do no overwork the butter into the flour, blend it just to the size of peas.
It is best to use very cold butter. Place it in freezer for 30 minutes before using. Do the same with coconut oil. Refrigerate the rolling pin as well. The apple cider vinegar helps to tenderize the crust.

Hope you like it!
Paulette
http://www.eatawayillness.com

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